Description
A delicious, creamy chickpea and potato curry, full of flavor and so simple. You control the spice! Try it once and you’ll be hooked! My sister gave me this recipe. I don’t know where it came from but I’m glad she did! Serve over a bed of rice.
Ingredients
- 4 medium potatoes, cubed
- 2 tablespoons canola oil
- 1 medium yellow onion, diced
- 1 teaspoon minced garlic
- 2 teaspoons curry powder
- 2 teaspoons garam masala
- 1 teaspoon ground ginger
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 (10.75 ounce) can condensed tomato soup
- ½ cup cream or milk
- 1 (12 ounce) can chickpeas, rinsed and drained
Instructions
- Place potatoes in a saucepan
- cover with water
- and bring to a boil over high heat; simmer until the potatoes are tender. Drain
- and set aside.
- Warm oil in a skillet over medium heat. Stir in onion and garlic
- and cook until the onions are soft and translucent. Stir in curry powder
- garam masala
- ginger
- cumin
- and salt. Cook for 1 or 2 minutes
- stirring. Pour in soup
- cream
- and chickpeas. Stir in potatoes. Simmer 5 minutes.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Servings: 4